Fresh herbs have so much flavor. I love summer, the herb garden full of goodies just begging to be used in everything I make! I have tons of thyme and mint. Good thing they go well together! Lemon zest and juice give it the added flavor burst.
It is important to grill it to medium rare, medium if you must. As with any good beef, the flavor and texture are just lost if you cook it any more. We also enjoyed it a couple days later, on some homemade bread with pepper jack cheese. Talk about a fabulous panini! Hope you enjoy it as much as we did.
Thyme and Mint Flank Steak
1/4 c. fresh thyme
15 mint leaves
Juice and zest of one lemon
2 cloves garlic
1 Tbs. Dijon mustard
1 Tbs. balsamic vinegar
Salt and pepper to taste
2/3 c. canola oil
1 1/2 – 2 pound flank steak
Place all the marinade ingredients in a blender, except for the oil. Blend thoroughly. Slowly drizzle the oil in and continue to blend well.
If desired you can slightly score the meat a couple times to let the marinade penetrate better. Place the steak in a large dish and cover with the marinade. Place in the fridge and let marinate for 8 hours. Flip the steak a few times to ensure even flavoring.
Pull steak out of the fridge to allow to warm slightly while the grill heats. Grill to medium rare, 130 degrees. The time will depend on exact size and thickness of the steak.